Put the gammon knuckle in a deep pan, add the onion, carrot, celery, peppercorns and bay leaves and cover with cold water. Bring very slowly to the boil - this should take 20-30min. Skim, then simmer very gently, covered with a lid, for 11⁄2hr or until the meat is cooked through and tender.

Allow the gammon to rest in the liquid in the pan for 15min.

Meanwhile, put the potatoes in a pan of cold, salted water, bring to the boil and simmer until they're soft to the centre - about 15min. Drain and put the potatoes back in the pan over a low heat to dry off. Take the pan off the heat and mash the potatoes. Put the pan back on a low heat, push the potatoes to one side of the pan and add the milk and 25g (1oz) butter to warm through. Beat the milk and butter into the mashed potatoes until they're fluffy, adding more milk if necessary. Season and add the chopped parsley.

Bring a large pan of salted water to the boil, add the cabbage and return to the boil. Drain and dry on kitchen paper, then melt the remaining butter and brush over the cabbage. Heat a griddle or frying pan, add the cabbage and fry until beginning to brown - about 5min.

Lift the gammon from the cooking liquid, then remove the skin and slice. Serve with the mashed potatoes, cabbage and a little liquid from the pan.

Bring the gammon to the boil as in step 2 in an open pressure cooker. Cover, turn up the pressure and cook for 10min for each 450g (1lb), then put the pan under cold running water to reduce the pressure quickly and continue the recipe.

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